This is the first of twelve posts on my Family Heritage Christmas cookies. This recipe is my mothers and they are absolutely delicious. They are so light and buttery with the taste of almonds.
12 tablespoons (1-1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons almond extract
2 cups all-purpose flour
1 cup (4oz) sliced almonds
1 cup powdered sugar for dusting after baking
Add the almonds, sugar, flour, salt, and butter to the bowl and mix. Add the almond extract and continue mixing until the mixture begins to leave the sides of the bowl and forms a soft ball of dough.
Carefully remove the dough from the bowl and gather it into a ball. To make the crescent shape, pinch off walnut size pieces of dough and roll them into 4-inch long ropes the thickness of your middle finger. Form a crescent or "C" shape and place them on the baking sheets, spacing them about 1 inch apart.
Bake on the middle shelf of the oven for 20 minutes. They should be firm to the touch when done, but not too browned looking. Allow the cookies to cool on the baking sheet to firm up.
Sift the confectioner's sugar into a 1-quart bowl. Roll each crescent in the confectioner's sugar, coating them well.
Everyone loves these Crescents so what you are seeing here is the recipe quadrupled.
Roll into balls first then shape into crescents.
Dip in Powdered sugar. 
12 tablespoons (1-1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons almond extract
2 cups all-purpose flour
1 cup (4oz) sliced almonds
1 cup powdered sugar for dusting after baking
Line two baking sheets with parchment paper and set aside.
Add the almonds, sugar, flour, salt, and butter to the bowl and mix. Add the almond extract and continue mixing until the mixture begins to leave the sides of the bowl and forms a soft ball of dough.
Carefully remove the dough from the bowl and gather it into a ball. To make the crescent shape, pinch off walnut size pieces of dough and roll them into 4-inch long ropes the thickness of your middle finger. Form a crescent or "C" shape and place them on the baking sheets, spacing them about 1 inch apart.
Bake on the middle shelf of the oven for 20 minutes. They should be firm to the touch when done, but not too browned looking. Allow the cookies to cool on the baking sheet to firm up.
Sift the confectioner's sugar into a 1-quart bowl. Roll each crescent in the confectioner's sugar, coating them well.
Everyone loves these Crescents so what you are seeing here is the recipe quadrupled. 
Roll into balls first then shape into crescents.
Dip in Powdered sugar. 
unfortunately, my hubby is the baker of the family. I may have to give this recipe to him to make for me :)
ReplyDeleteThese are sooooo good! I love the powdered sugar on them! Delicious!
ReplyDeleteThis sounds delicious!
ReplyDeleteThank you also for stopping by my place. I really love to read your "What Would Your Children Say?" posts :o) And I am interested in participating... I am behind in drawing orders this week, so was able to do a couple of automated posts for this week, for the first time! (I hope they work!)
...so will try to get on board next Weds. You're right, even though our 3 are older, they do keep us laughing!... hmmm....actually, they start me laughing by commenting about some thing I inadvertently do or say...I am so gullible sometimes!
Blessings & Aloha
Thanks for you comment also about my drawings :o)